Recipe in: Starters (Salads)

Lentil Salad with Walnuts and Prosciutto

Total time: 30 minutes We sautéed the walnuts and half of the ham in butter to enhance the flavor and add crunch to the salad. I use the tiny green French lentils - du Puy. You could use larger brown lentils but not the red ones, they get too mushy.

Ingredients:

1/3 cup lentils

1 cup (8oz, 240ml) beef stock

1/2 (4oz, 120ml) cup water

4 slices Prosciutto or other dry-cured ham about 3oz (90gr)

1/4 cup whole walnuts about 1oz (30gr)

1 tbs butter

1 tsp soy sauce

2 tbs fresh snipped chives substitute 1 tbs dried

2 tbs fresh snipped parsley substitute 1 tbs dried

1 tsp Dijon-style mustard

1 tbs salad olive oil

1 tbs walnut oil

1 tbs sherry vinegar

Instructions:

Rinse and pick through lentils (in case quality control missed the odd stone).

Put in a small sauce pan along with stock and water and bring to a boil.